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Oreo ice cream is super sweet, easy to make, and sure to satisfy all of your cookies and cream cravings! With only 5 ingredients needed to make a batch of this no-churn ice cream, it’s sure to become a favorite recipe in your kitchen.
They say that money can’t buy you happiness. However, money can buy you the five inexpensive ingredients you need to make Oreo ice cream…so I’d argue that money can totally buy you happiness!
If you’re an Oreo fanatic like I am, this recipe is right up your alley. I am obsessed with all things cookies and cream! The no-churn ice cream is a sweet concoction that’s rich with Oreo flavor! Notes of chocolate cookies and sweet vanilla filling are present in each and every bite of this delicious ice cream.
Ingredients for Oreo Ice Cream
- Oreos – You’ll need 20 to 30 of these bad boys. With all the fun flavors they have on the market lately, I still recommend keeping it classic with this key ingredient.
- Heavy whipping cream – This is a VERY important ingredient when it comes to creating that creamy consistency! Don’t substitute it with anything else.
- Sweetened condensed milk – Sweetness and creaminess are both contributing factors of this sugary ingredient.
- Hot fudge topping – I suppose you could call this one optional… But I don’t know why you ever would.
- Vanilla extract – Just a dash is all that’s needed to create more sweetness and depth.
How To Make Oreo Ice Cream
- Crush the Oreo cookies. With a food processor (or zip top bag with a mallet, rolling pin or any other item to smash with) crush and chop up the Oreos.
- Whip the cream. Using a stand mixer with the whisk attachment or electric hand mixer and large bowl, pour the whipping cream into the bowl and mix until stiff peaks are formed.
- Continue making the ice cream base. Pour in the sweetened condensed milk to the whipped cream. Gently fold in to combine. Add the vanilla extract if you’re using it.
- Stir in crushed Oreos. Add in ¾ of the crushed/chopped Oreos. Stir to combine everything. Reserve that last ¼ Oreos for the topping.
- Pour into container. Pour the ice cream mixture into a freezer-safe container and spread the top into an even, smooth layer.
- Swirl the fudge. Heat the fudge in the microwave so it is a little more pourable. Add 2-3 lines of fudge on the ice cream mixture then take a knife create swirls. Top with the remaining crushed Oreos.
- Freeze! Cover the ice cream tightly and freeze overnight or 6-8 hours.
Storage Instructions
Store ice cream in original freezer-safe container for up to 1 month in the freezer. To ensure it doesn’t get freezer burn, you’ll really want to seal it up well.
Serving Suggestions
Drizzle extra fudge, chocolate syrup, or even salted caramel on top for even more decadence!
No Churn Oreo Ice Cream
Equipment
Ingredients
- 20-30 Oreo cookies
- 2 cups (473 ml) heavy whipping cream
- 14 ounce (397 ml) can of sweetened condensed milk
- ½ teaspoon vanilla extract, optional
- ½ cup (152 g) hot fudge topping
Instructions
- With a food processor (or zip top bag with a mallet, rolling pin or any other item to smash with) crush and chop up the Oreos. Make sure to leave some larger pieces. After crushing and chopping set them aside.20-30 Oreo cookies
- Using a stand mixer with the whisk attachment or electric hand mixer and large bowl, pour the whipping cream into the bowl and mix until stiff peaks are formed.2 cups (473 ml) heavy whipping cream
- Pour in the sweetened condensed milk to the whipped cream. Gently fold in to combine.14 ounce (397 ml) can of sweetened condensed milk
- If you choose to add the vanilla extract, go ahead and add that to the mixture and continue to fold in. By adding the vanilla you will get a sweeter taste, leaving it out results in more of a milk and cookies vibe.½ teaspoon vanilla extract
- Add in ¾ of the crushed/chopped Oreos. Stir to combine everything. Reserve that last ¼ Oreos for the topping.
- Pour the ice cream into a freezer safe container. I like to use a bread loaf pan because it is the perfect size.
- Heat up the hot fudge for about 20 seconds in the microwave (timing will depend on your microwave). You want it to be pourable but not super hot. Stir and pour it over the ice cream. I like to make 2-3 straight lines, longways, with mine and then you run a knife through it to make swirls throughout the ice cream.½ cup (152 g) hot fudge topping
- Add the last ¼ of crushed/chopped Oreos to the top of your ice cream.
- Cover the ice cream tightly and freeze overnight or 6-8 hours. You want to make sure it is really frozen for best results.
- Enjoy!
Loved by the whole family! Will definitely make again, probably as soon as we finish this batch.